Luz Cook Shop

These Friday night dinner ideas are the best way to start the weekend! From pizza to pulled pork to ...
Ingredients
The BEST Tater Tot Casserole
Easy One Pan Maple Glazed Salmon
Sloppy Joe Pizza
Dr. Pepper Pulled Pork
Nacho Pot Pie

Ingredients
800 g new potatoes
4 tablespoons crème fraîche , or soured cream
2 lemons
extra virgin olive oil
4 heaped tablespoons fresh horseradish , or jarred horseradish
1 bunch of fresh flat-leaf parsley , (30g)
½ a bunch of fresh chives
1 small bunch of spring onions
300 g hot-smoked trout , from sustainable sources

Method
Scrub the potatoes and cook them in boiling salted water until tender, then drain.
While still warm, but cool enough to handle, either cut the potatoes in half or squash them into a large salad bowl.
Add the crème fraîche, the zest and juice of 1 lemon and 4 tablespoons of oil. Toss around, then season to taste with sea salt and black pepper.
Add or finely grate in the horseradish, tasting as you go, then finely chop the parsley and chives and throw these into the bowl.
Trim, finely slice and add the spring onions, tear in the smoked trout, and mix together.
Now it’s very important to balance your salad with more seasoning and maybe an extra squeeze of lemon juice. You may even want to give it more of a kick by adding some extra horseradish. Personally, I love to add a lot of horseradish and make it really hot.
Great served as a starter, salad or even dinner if you love it as much as I do.

Ingredients
4 medium onions.
50 g unsalted butter.
4 sprigs of fresh thyme.
4 fresh bay leaves.
2 tablespoons soft dark brown sugar.
4 tablespoons cider vinegar.
8 cloves of garlic.
320 g sheet of all-butter puff pastry , (cold)
INSTRUCTIONS
For the dough:
Sift the flour and salt into a bowl. Mix in the rosemary and cubed cold butter with your fingers until you get a rough, crumbly consistency with pea-sized lumps of butter still visible. Add 3 tablespoons of ice water and stir with your hands until the dough just comes together. If the dough is still too dry, add in 1 more tablespoon of water. Gather the dough into a rough ball, cover with a plastic wrap and refrigerate for at least 1 hour.
Meanwhile, prepare the onions. Heat the butter in a pan (ideally a skillet) on medium-high heat. When the butter has melted, lay the onions in the pan (they should be pretty snug) and cook for 6-7 minutes without stirring. Shake the pan to roll the onions and cook for another 6-7 minutes, giving the onions a light gold colour all around. The onions won’t be fully tender just yet.
Pour the Balsamic Vinegar over the onions and stir to make sure the onions are evenly coated. Cook for another 2 minutes.
Heat the oven to 400F.
Take the dough out of the fridge and roll it out to an 11” circle. For individual tarts, cut out 4”x4” circles. Spread the onions at the bottom of a greased 11” baking pan (or skillet) or into 4”x4” individual tart shells or rings. Optional: apply slices of brie on top of the onions (or 1 per individual tart). Lay the pastry round(s) over the onions and cheese, folding the edges on the sides.
Bake until the pastry is golden, about 35 minutes for a large tart and 20-25 for individual ones. Remove from the oven, let cool 3 minutes (no more) and carefully invert the pan(s) onto a plate to unmold (don’t wait any longer or the caramelized onions will stick to the bottom). If any pearl onions fall in the transfer, simply put them back in plac